clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pie crust with weights

How To Blind Bake Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Erin Clarkson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1 pie crust
  • Category: Pie
  • Method: Baking
  • Cuisine: American


This ultimate guide on how to blind bake pie crust will give you the perfect base for your pies. Filled with pre-baking tips and troubleshooting, this blind baked pie crust works great for a wide range of pies.


  • Pie crust, prepared and chilled at least two hours (my homemade pie crust recipe makes enough for 2 crusts)
  • Flour for rolling


  1. Make and chill the pie crust as directed. 
  2. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
  3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like, place into the freezer for 10 minutes before baking.
  4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
  5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
  6. Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c.
  7. For a Par-baked pie crust, bake for a further 2-3 minutes, until the inside of the pie crust is set and barely golden.
  8. For a Blind baked pie crust, bake the pie crust for a further 5-10 minutes, until the crust is evenly golden brown.
  9. Remove from the oven and allow to cool completely.


There are two options within this post - blind baked and par-baked, please choose the one your recipe specifies!